Sour cream is a sweet cream soured with lactic acid bacteria and belongs to the so-called sour milk or sour cream products. To produce it, the freshly delivered raw milk is first skimmed, i.e. the milk fat is separated from the skimmed milk by centrifugation. Through subsequent coagulation and acidification with starter cultures, the previously sweet cream changes its consistency in the following resting phase from liquid to creamy or spoon firm and acquires a fresh, mildly acidic taste. In addition to fresh sour cream, we also produce heat-treated sour cream with a longer shelf life and lactose-free cream and sour cream products. 

The minimum fat content for cream products is 10%. This is also the typical fat content for standard sour cream, but if required, we can also adjust this to suit the customer's individual requirements. Sour cream is often used for delicatessen salads, dips and sauces. Because of its relatively high fat content, sour cream is also well suited for binding warm sauces, as it does not flocculate and its sour note goes very well with hearty dishes. 

For our range of milk products for the delicatessen and food industry, we produce not only sour cream, but also cream and sour milk products with a significantly higher fat content, such as sour cream (medium fat content), crème fraîche and delicatessen cream.